1.Preheat oven to 350F. Place a square of parchment paper on the bottom of 2 8-inch cake pans. Spray pans with nonstick cooking spray, then set aside.

2. In a large mixing bowl, add all ingredients for cake and mix until combined. The batter should be mostly smooth. Pour batter into prepared cake pans. Tap cake pans on counter. This helps to remove some of the air bubbles in the batter, helping the cake to bake flatter.  Bake in preheated 350F oven for 22-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3. Meanwhile, make the chocolate ganache. In a large microwave safe bowl, add chocolate chips and milk. Microwave in 30 second increments, stirring in between each increment, until chocolate is melted and mixture is smooth. Place in freezer for 10 minutes.

4. Make the chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, add all ingredients for frosting. Beat frosting until light and fluffy.

45 Once cake is completely cool, run a butter knife along the edge of the cakes. Place a plate on top of one of the cake pans. Flip upside down, then lift cake pan off of cake. Remove parchment paper. Spread a layer of chocolate frosting on the cake. Place remaining cake layer on top of frosting layer (as long as your cake layer is fairly flat, you may flip the cake pan upside down and place cake on top of the frosting layer. Remove parchment paper. If cake layer is not flat, remove cake from pan, and using serrated knife, cut off top of cake to make it flat). Spread chocolate frosting all over cake.

5. Pour chocolate ganache over top of cake. Use a spoon or offset spatula to spread ganache to the edges. Place cake in freezer for 10 minutes to allow chocolate ganache to set up (so that it doesn’t just run off of the cake).

6. Slice cake, and enjoy!